I first learned how to make beef jerky when I started dating my husband. We both love beef jerky, but it can be unbelievably expensive to buy. In addition, the store-bought kind generally has some less desirable ingredients in their marinade, so I always appreciate knowing exactly what I’m eating. Not to mention, knowing where the cow came from, and how it lived, gives me more peace of mind.
Learning how to make beef jerky is a creative process. You can find a recipe online and follow it precisely, and probably come up with something outstanding, or you can be more inventive and create your own marinade. My marinade is a nice blend of salty, with a balance of sweet, and smoky, with just a slight spicy kick.
How to Make Beef Jerky
- 2 pounds thinly-sliced rump roast
- 2/3 cups liquid aminos
- 2/3 cup Worcestershire (here’s a homemade version)
- 1 tbsp local honey
- 2 tsp black pepper
- 2 tsp onion powder
- 1 tsp liquid smoke
- 1 tsp red pepper flakes
Add sliced roast to a large bowl. In a separate medium bowl, mix together remaining ingredients. Pour marinade over roast, cover and refrigerate for 24 hours. Place jerky strips on dehydrator trays, in a single layer, and leave until dehydrated.
Our dehydrator doesn’t have a fan, and it takes about 18 hours to completely cook through. There are also ways to make beef jerky without a dehydrator, and you can learn about them here.
We have an inexpensive dehydrator, similar to this model, and it works great! My mother-in-law has a better model, like this one, that she really loves. If we ever become serious dehydrators, we may make that investment, but the simple model works just fine for us, for now.
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Do you know how to make beef jerky? Do you have a favorite marinade?
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